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灰灰菜抑菌成分提取及其抑菌活性研究 被引量:8

Extraction and Antimicrobial Activity of the Components from Chenopodium album Linn.
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摘要 利用95%乙醇提取灰灰菜中的抑菌成分,并通过正交试验对醇提法的各影响因素进行优选,确定最佳提取工艺;通过体外抑菌试验分析其抑菌活性。结果显示,灰灰菜抑菌成分的最佳提取工艺为提取时间2.5h,提取温度90℃,料液比1∶10;体外抑菌试验分析表明,提取液对金黄色葡萄球菌和大肠杆菌有明显的抑菌效果,对青霉也有一定的抗菌作用。 The antimicrobial components were extracted from Chenopodium album Linn.by 95% ethanol.The extracting conditions were optimized by the orthogonal experiment and the antimicrobial activity was analyzed in vitro.The results showed that the optimal extracting technique was extracted for 2.5h at 90℃ with 1:10 ratio of material to solvent.The microbial-inhibiting test showed that the extract had an obvious inhibition effects on Staphylococcus aureus and Echerichia coli,and the common effect on Penicillium was also observed.
出处 《湖北农业科学》 北大核心 2010年第11期2802-2803,2806,共3页 Hubei Agricultural Sciences
关键词 灰灰菜 提取工艺 抑菌试验 Chenopodium album Linn. extracting technique microbial-inhibiting test
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